Spare Ribs 3-2-1 Style -with pics

Discussion in 'Pork' started by jbg4208, Apr 23, 2007.

  1. jbg4208

    jbg4208 StickBurners

    Well, I can't say enough about how good this method is for ribs. I have never been able to get ribs this tender before. EVER!! You could pull the bone right out of them. Simply amazing.
    I did two racks of spare ribs. Sstarted them at 8:45 sat morning and they finished up about 230 that afternoon. one rack I basted in Budweiser beachwood smoked BBQ sause and the other I left dry. They only problem I had was trying to keep a consistant temp in the smoker. I just had to watch it closer than I thought I would.
    I had no complaints from our group at all. I bareley had enough for leftovers the next day. check em out. [​IMG]
    Attachment 2414Attachment 2415Attachment 2416
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  2. gypc

    gypc Meat Mopper OTBS Member

    Oh man..............that's mouthwatering!!!!!!!!!!!!!!!!!!
     
  3. ozark rt

    ozark rt Meat Mopper OTBS Member

    Looks good jbg. I also could not believe how well this method worked for spare ribs until I tried it myself.
     
  4. jbg4208

    jbg4208 StickBurners

    I will not be doing it any other way from now on. That's for sure. [​IMG]
     
  5. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    I see you cut the skirts off....were they done way before the ribs?
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

    Just curious ... do you like them sauced better or naked?

    They look great and I'm sure they taste great either way! [​IMG]
     
  7. teacup13

    teacup13 Master of the Pit OTBS Member

    they look great [​IMG]
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Beautiful ribs! What did you use for a rub?

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Mouth watering to say the least. Glad to hear that your plan came together.
     
  10. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Hmmmmmmmmmm did I mention YUM !!!!!!!!!!!!!
     
  11. jbg4208

    jbg4208 StickBurners

    Keywesmoke - yes the skirts were done about 1-1/2 after starting. A very good treat during the rest of the cook.

    Squeezy - I like them either way. That is why I did one with and one without. Of course the one without got the sauce on the side.

    Meowey - that rub is one I mixed up from a receipe from a magazine that we had. It was called Kansas City rib rub. It's not bad, but I am looking for another to take it's place. I did the mustard layer also. yum.

    Thanks for the comments everyone.
    Happy smoking [​IMG]
     
  12. camocook

    camocook Meat Mopper

    I'm Sorry I Missed That Party!!!!!
     
  13. YUMMMMMMY good deal.....[​IMG]
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Mighty fine looking food there Boone! Mighty fine!
     

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